More About Maia
We just got some additional info on Maia, the soon to open Main Line restaurant that has already earned mentions in the New York Times and Food and Wine (!).
First off, the opening date has been moved to March and the concept of the restaurant has been expanded to include an in-house market selling homemade breads, pastries, charcuterie, fish and carryout meals. As for the restaurant itself, the Feury brothers (pictured) imported a New York design firm to set things up.
Here's the word on the menu:
The seasonal menu will include: Double Head King Prawn, with shrimp mousse and ancho chili vinaigrette; Trevise and Endive Salad, with concord grape focaccia and local blue cheese; Chestnut Soup, with smoked duck and wild mushroom; Grilled Poussin, with potato puree and lemon herb salad; Barbecued Eel and Foie Gras Terrine, with green apple, brioche log, hazelnuts and chive; Fondue with emmentaler, chicken herb strudel and sausage bread; and Steak Tartare, with bistro salad and potato gratin.The menu will also feature an assortment of savory pies such as: Tarte Flambé with Caramelized Onions, Westphalian Ham, Gruyere and Crème Fraiche; Fresh Shucked Clam Pie with garlic and parmesan; Pissaladiere with Spanish anchovies, olives and onions; and Smoked Crayfish Tartelette with Vesterbotten and leeks.
Keeping in steps with the best of Main Line traditions, Maia will be offering valet parking as well. Because who seriously wants to, y'know, actually park their own car?
A Yet-To-Open Villanova Restaurant Gets The Times Treatment [MenuPages Blog]
